Burnt Glasgow morning rolls

Ingredients

• 4 soft white bread rolls (small, soft, 10-12 cm)
• Butter, softened

Method

1. Slice each roll in half horizontally (don’t cut all the way through — leave a hinge if you want to fill later).
2. Heat a dry cast iron pan or flat top over medium-high heat until smoking.
3. Spread the cut sides with a thin layer of softened butter.
4. Place the rolls cut-side down on the pan. Press down gently for 30 seconds.
5. Cook 1-2 minutes until the cut surface is deeply golden and crisp, and the roll is warm through.
6. Serve immediately — ready to be filled with sausage, bacon, fried egg, beans, or whatever you fancy.

Tip: The “burnt” is the point — you want proper dark golden char lines, not just lightly toasted. The contrast of crisp crust and pillowy middle is what makes a Glasgow roll.